11th “Dani Neretve” celebrates region’s distinct cuisine and wines

Leading team of the Institute for the Development of the Neretva Valley, including past and present leaders, photo courtesy of Croatian Premium Wine Imports

This Friday, October 11th,  the Institute for Development of the Neretva Valley organized the 11th Annual “Days of Neretva”  in Zagreb where more than 200 attendees listened to a panel of experts discussing the wine and gastro offerings of Neretva Valley, followed by a banquet offering traditional Neretva cuisine and wines from several wineries from the region, as well as an exhibit of old photos of historic events in the valley.

Ilija Glavinić, president of the Institute, reminded all that the key goal of the association is to promote the region while also contributing to the local community, including charitable donations to various children and health centers. 

Moderator Monika Provi , executive director of the Vino Dalmacije, association of Dalmatian winemakers, and winemaker herself at the Prović Winery in Opuzen, led the discussion about Neretva Valley’s offering as a tourism destination and the panelists discussed the current key differentiators, as well as the future.

From Historic Photos Exhibit to Neretva Brudet and High-rated Wines

The panel event and the tasting to follow were produced by Nada Podnar, Mag.Oecc, head of marketing for the Institute.

The event invluding he exhibit of old photographs by Mario Tajalić, took place at the Westin Hotel Zagreb where after the panel, the attendees tasted wines from several wineries from the Neretva Valley, including Deak, Delmati, Provic, Rizman, Terra Madre, Veraja and Volarević. Of note is that most of these wines are receiving high ratings by world’s most reputable awards, such as Wine Enthusiast (Rizman, Terra Madre and Volarevic), Decanter (Provic), Texsom (Delmati) to name a few and they are available not only in Croatia but also in Europe and USA, where they can be shipped to your home in most US states.

The Delmati team admiring their Gold and Silver Medals from TEXSOM ‘24, Deak young generation of winemakers at work, and the Terra Madre team celebrating a new label. Photo courtesy ofCroatian Premium Wine Imports

In addition, the Westin Hotel team organized a buffet style display of Neretva-inspired food, while a few restaurants such as Konoba Budjoni, Kula Norinska, and the TasteAtlas recognized Djudja I Mate, both known for decades to the locals, shared their authentic Neretva brudet made with eel and frog legs with polenta. For the recipe of Neretva brudet, visit TasteAtlas recipe.

Neretva Brudet and Neretva-inspired appetizers, courtesy of various restaurants.

Panelists’ Vision for Neretva as a Destination

All panelists are originally from the Neretva Valley, but currently live in other areas in Croatia.

Panelists + moderator and the ever present mandarins and trupa, photo courtesy of Croatian Premium Wine Imports

Željko Garmaz, journalist and author of the Wine Stories (Vinske Priče), emphasized the importance of the Neretva people around Croatia and abroad and their willingness to help spearhead the region’s development. Specifically, he shared the idea of developing a tribute to Miljenko Mike Grgić, born in Desne, who became one of the world’s top winemakers. “I think the community needs to collaborate on how to celebrate this icon from our valley who made an impact on the world’s wine scene, and I call all in the county to collaborate to make that happen,” said Garmaz.

Damir Štimac, owner and winemaker of Rizman Winery and VP of Association of Dalmatian winemakers, Vina Dalmacije,  spoke about the need for creating additional content in the area known for organic wines which is already attracting people to come for short visits. 

Štimac said that to increase the stay in the area “development of luxury restaurants, lodging and wellness offers will help to further establish the Komarna Appellation as a luxury wine destination.”

Chef Stipan Iličić with international culinary experience, and currently at the Michelin recommended restaurant Balon in Zagreb, suggested creation of Neretva Wine Dinners in cities around Croatia and the region to pair the traditional elements of the cuisine including the eels and frog legs with the local wines, including well-known varieties such as Pošip and Plavac Mali or Plavka, but also lesser known Zlatarica and Trnjak.

Mladen Vidović, coowner of Boogie Lab, an artisan bakery and bar in Zagreb, emphasized the need for continual quality offerings sharing his company motto “it is not important what you know, but what you do continually.” Vidovic mentioned Basque region in Spain as a successful example of the area that succeeded in leveraging its authenticity and gastro offering as a magnet for destination.

For future events by the Institute follow it on Instagram at @dolina.neretve.